These delicious ravioli are made with a filling of sea bass, then served with a simple whisky cream sauce. A perfect dish for fish and pasta lovers.
Deborah Lo Scalzo
3 people made this
400g plain flour
salt and pepper to taste
500g sea bass
1 tablespoon extra virgin olive oil
1 whole garlic clove, peeled and crushed
1 shot glass of cognac
1 large bunch of tarragon
1 egg, beaten
50g double cream
1/2 shot glass of whisky
Method Prep:45min › Cook:15min › Ready in:1hr
Sift the flour onto a clean work surface and then crack 4 eggs into the centre of the flour. Start working the flour and egg mixture with your fingertips. Add a pinch of salt and work the dough with your hands until you have an elastic dough.
Clean the sea bass, cut it into little pieces and put it into a saucepan with oil and the garlic clove. Let the garlic infuse the oil for a few minutes and then take it out. Season the fish with salt and pepper and then pour in the cognac and let it evaporate. Turn off the heat, put the mixture in the mixer with the tarragon and mix. Place the mixture in a bowl and mix again with the remaining egg.
Roll out the dough with a rolling pin on the lightly floured surface till 2 to 3mm thin. Cut the dough with a ravioli cutter or sharp knife into 10cm squares. Put a spoonful of the fish mixture in the centre of each square. Close the ravioli in half, in a triangular shape. Press down along the edges to seal the ravioli.
For the sauce, melt the butter in a saucepan with the cream and pour in the whisky. Simmer till the ravioli are ready.
Boil the ravioli in salted water till they float to the top. Drain the ravioli with a slotted spoon, place them on individual plates, toss them with the cream and whisky sauce and serve straight away.